Are you looking for a delicious, festive, make-ahead and easy appetizer to serve at a Christmas or holiday party? If so, check out this incredible recipe for Spinach and Goat Cheese Tartlets.
Tis’ the season and I have been cooking up a storm so I can bring you lots of new menu ideas and appetizer choices this month. These yummy bite-sized morsels loaded with spinach and goat cheese are just the thing to serve at your next cocktail party or as a starter for a holiday meal. They are simple to make, freeze beautifully and can be popped in the oven just before your guests arrive. They also make a beautiful and festive presentation when served with my Manchego and Roasted Tomato Jam Tartlets.
Frozen pre-baked mini fillo tartlet shells are the secret to this easy mouth-watering appetizer’s success. If you have never used these delicious shells made from fillo dough, you are in for a treat. Not only are they scrumptious with the spinach filling, but you can also put just about anything in them, and they will look like an appetizer you have slaved over for hours.
If you like this easy holiday appetizer recipe, you might also like: Easy Artichoke Stuffed Mushrooms, Brown Sugar Glazed Bacon Wrapped Shrimp and Crab Mornay. Need even more festive appetizers, check out all of my appetizer recipes here.
How to make easy Spinach and Goat Cheese Tartlets
The ingredients for Spinach and Goat Cheese Tartlets include goat cheese, a package of frozen chopped spinach, a package of mini fillo shells, shallots, garlic, flour, milk, nutmeg, kosher salt, pepper, grated lemon zest or preserved lemon peel, white wine vinegar, eggs, and parmesan cheese.
If you are ready to get started making Spinach and Goat Cheese Tartlets, preheat the oven to 350 degrees F.
Heat the butter in a skillet over medium heat. Add the shallots and cook for 3-4 minutes or until softened. Add the garlic and cook for 1 minute.
Stir in the flour, add milk, and vinegar, cook for 1 minute and stir until smooth. Add the nutmeg, salt, pepper, goat cheese, lemon zest or preserved peel and continue cooking and stirring until the cheese has melted.
Remove from the heat and allow to cool. Add the beaten egg and spinach and mix well
Spoon about 1 tablespoon of filling into the tartlet shells and top with a small pinch of parmesan cheese. (If making ahead, put the filled tarts back in the tart package, cover tightly with plastic wrap and put back in the box. Will keep in the refrigerator for up to 24 hours or the freezer for one month)
To bake, place the tarts on a baking sheet and bake for 15 minutes or until the filling is set. If frozen, you may need to add a few minutes to the cook time.
Serve warm.
If you liked the recipe above, please consider rating it and leaving a comment below. Also, follow me on Pinterest, Facebook, and Instagram. And finally, to be the first to receive new notifications of new posts by email, enter your email address in the Subscribe box. Thank you so much for visiting Grits and Pinecones!
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings | 30 Tartlets |
- 10 oz frozen chopped spinach thawed and squeezed dry
- 4 oz goat cheese softened
- 3 Tbsp butter
- 1 shallot finely minced
- 1 clove garlic finely minced
- 1 tsp all-purpose flour
- 1/4 cup milk you can substitute half and half
- 1/8 tsp nutmeg
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 tsp lemon zest or finely minced preserved lemon peel
- 1 Tbsp white wine vinegar
- 1 large egg beaten
- 1/4 cup finely grated parmesan cheese
- 1 pkg Mini Fillo Tartlet Shells
Ingredients
|
- Preheat the oven to 350 degrees F.
- Heat the butter in a skillet over medium heat. Add the shallots and cook for 3-4 minutes or until softened. Add the garlic and cook for 1 minute.
- Stir in the flour, add milk, and vinegar, cook for 1 minute and stir until smooth. Add the nutmeg, salt, pepper, goat cheese, lemon zest or preserved peel and continue cooking and stirring until the cheese has melted.
- Remove from the heat and allow to cool. Add the beaten egg and spinach and mix well.
- Spoon about 1 tablespoon of filling into the tartlet shells and top with a small pinch of parmesan cheese. (If making ahead, put the filled tarts back in the tart package, cover tightly with plastic wrap and put back in the box. Will keep in the refrigerator for up to 24 hours or the freezer for one month)
- To bake, place the tarts on a baking sheet and bake for 15 minutes or until the filling is set. If frozen, you may need to add a few minutes to the cook time.
- Serve warm
When do you add vinegar and why taste great without it
Hi Michele, I’m sorry I didn’t make that more clear! You add the vinegar at the same time as the milk. The vinegar just cuts the richness a bit. If you like the tarts without it, just leave it out! It’s totally fine.
Sharon